A guide to modern cookery

Make the pancakes with preparation C ; spread the prepared — butter upon them; fold each pancake twice, and dish them ona napkin. 1 2446—PANCAKES A LA NORMANDE Proceed as for Convent Pancakes, but for the pear dice substitute fine slices of apple, previously sau¢éd in butter. 2447—PANCAKES A LA PARISIENNE These are made from preparation B, and are ungarnished. 2448—PANCAKES A LA PAYSANNE Make these from preparation B (the orgeat syrup and the macaroons being suppressed), and flavour with orange-flower water. 2449—PANCAKES A LA RUSSE Add to preparation C, a quarter of its volume of broken biscuits saturated with kümmel and liqueur brandy, and make the pancakes in the usual way. 2450—SUZETTE PANCAKES Make these from preparation A, flavoured with curacoa and tangerine juice. Coat them, like Gil-Blas pancakes, with softened butter, flavoured with curacoa and tangerine juice. CROQUETTES. 2451—CHESTNUT CROQUETTES Peel the chestnuts after one of the ways directed (No. 2172), and cook them in a thin syrup, flavoured with vanilla. Reserve one small, whole chestnut for each croquette. Rub the remainder through a sieve; dry the purée over a fierce fire, and thicken it with five egg-yolks and one and a half oz. of butter per Ib. of purée. Let it cool. Then divide the preparation up into portions the size of pigeons’ eggs, and roll these portions into balls, with a chestnut in the centre of each. Treat them à l'anglaise with some very fine bread-crumbs; fry them in some very hot fat, and dish them on a napkin. Serve a vanilla-flavoured apricot sauce, separately. 2452—RICE CROQUETTES Make a preparation as directed under No. 2404. DDivide it up into two-oz. portions, moulded to the shape of such fruit as pears, apples, apricots, etc.; treat these à l'anglaisee, like the chestnut croquettes, and fry them in the same way. Serve an apricot sauce or a vanilla-flavoured Sabayon. separately. 3A 2 2453—VARIOUS CROQUETTES Croquettes may also be made from tapioca, semolina, vermicelli or fresh noodles, etc., in which case the procedure is that of the Rice Croquettes. The preparation may be combined with currants and sultanas, and the croquettes are served with any suitable sauce. CRUSTS. 2454—CROUTE AUX FRUITS Cut some slices one-fifth inch thick from a stale Savarin which has not been moistened with syrup, and allow two for each person. Set these slices on a tray; sprinkle them with icing sugar, and put them in the oven so as to dry and glaze them at the same time. Arrange them in a circle round a cushion of fried bread-crumbs, and between each lay a slice of pine-apple of exactly the same size as the slices. Upon this crown of crusts, set some quartered apples and some stewed pears. The pears may be stewed in a pinkish syrup, which, by varying the colours, makes the crofite more sightly. Decorate with preserved cherries, lozenges of angelica, quartered yellow and green chinois, etc. Fix a small, turned and white or pink pear on the top of the cushion, by means of a hatelet, and coat with an apricot sauce, flavoured with Kirsch. 2455—CROUTE A LA LYONNAISE Prepare the crusts as described above, and coat them with a smooth chestnut purée, flavoured with vanilla; then, cover them with an apricot purée, cooked to the small-thread stage; sprinkle — with finely-splintered and slightly-browned almonds, and dish in a circle. Garnish the middle of the circle with chestnuts cooked in syrup, and pipped Malaga raisins, currants, and sultanas (washed and swelled in tepid water) ; the whole cohered with an apricot purée — thinned with a few tablespoonsful of Malaga wine. 2456—CROUTE AU MADERE